Sesame-Asparagus Soup
(Adapted from Asparagus to Zucchini by Madison Area Community Supported Agriculture Coalition)
Potatoes give this asparagus soup a hearty, creamy consistency.

Serves 6-8
1 cup chopped onion
1 pound potatoes, peeled and diced
2 tablespoons olive oil
3 tablespoons sesame seeds
1 quart water
1/4 teaspoon salt
1 pound asparagus
Freshly ground pepper to taste

Preheat oven to 350 degrees F.
In large stockpot, saute onion and potatoes in olive oil over medium-low heat for five minutes.
Meanwhile, toast sesame seeds in oven—spread them in rimmed baking sheet and bake for 3 to 5 minutes at 350 degrees F. Set aside.
Add water and salt to stockpot with onion and potato. Bring to boil reduce heat, cover and simmer for 5 minutes.
Meanwhile, wash and chop the asparagus into 1-inch segments; reserve the tips. Add the asparagus (except the tips) to the stockpot with the potatoes and onions. Simmer 5 more minutes or until all vegetables are tender. Add half the sesame seeds.
Remove from heat and use an immersion blender to carefully puree the hot soup. Add asparagus tips to the pot and return to stovetop. Simmer 2 more minutes.
Add freshly ground pepper to taste. Serve with remaining sesame seeds sprinkled on top.

Keywords: recipe, soup, heart-healthy, vegetarian, vegan, gluten-free
by Jennifer Motl, RDN